Summer Broccoli Pasta Salad - I made it last night and let it sit overnight, definitely the best pasta salad I have had in a long time! (I did omit the sunflower seeds - Bill doesn't like seeds on any sort of salad)

OK, I actually made this but cut back on spices since it was my first time - out of tomato so used drained mild Rotel letting it sit in fridge so flavors can meld - Harris Sisters GirlTalk: Southwest Pasta Salad

Good #snack or #side to any meal. Cucumber, lemon juice, olive oil, salt, pepper and chili powder on top! So good~! #CucumberSalad

From MB: made these tonight, minus the oil and replaced chili powder w/cayenne. Kids and I ate two plates! Great snack or side to any meal! Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top! So refreshing in summer heat.

Love a Great cucumber snack. Slice a cucumber, add lemon juice, olive oil, salt and pepper and chile powder on top! So refreshing in summer heat.

Cucumber Salad- Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top. Great snack or side to any meal! This would be very refreshing in summer heat.

~MOFONGO BOWL~ (Makes 4-5 Servings) Boil 3 Green Plantains in a large saucepan (each cut into at least 4 pieces) with 1 tablespoon of Garlic Paste & a dash of Adobo Remove when plantains can be poked through with a fork In a large bowl, mash plantains, leaving a few large chunks Heat 2 Tablespoons of Coconut Oil in a pan and add mashed plantain along with 1oz. of crushed pork rinds. Let sit for about 1 minute for bottom layer to crisp up then toss. Remove from pan after another minute. Let cool slightly before forming “bowls” to fill with a saucy protein, as the mofongo tends to dry up. ~SPICY MEAT SAUCE~ for filling Brown 1lb of Ground Meat Add 1/4 Cup Crushed Tomatoes, 1 Tablespoon Recaito, 1 Tablespoon Crushed Garlic, 1 teaspoon Ground Cumin and a few dashes of Achiote & Paprika. Chop 1/2 Red Onion, 1 Roasted Red Pepper & 2 Jalapeños (remove seeds for less heat) and add to pan. Let simmer, covered, for about 30 minutes (add water if necessary) **ChefTiffy Tip** To add greens, chop up some spinach and stir into meat sauce

~MOFONGO BOWL~ (Makes 4-5 Servings) Boil 3 Green Plantains in a large saucepan (each cut into at least 4 pieces) with 1 tablespoon of Garlic Paste a dash of Adobo Remove when plantains can be poked through with a fork In a large bowl, mash plantains, leaving a few large chunks Heat 2 Tablespoons of Coconut Oil in a pan and add mashed plantain along with 1oz. of crushed pork rinds. Let sit for about 1 minute for bottom layer to crisp up then toss. Remove from pan after another minute. Let cool slightly before forming “bowls” to fill with a saucy protein, as the mofongo tends to dry up. ~SPICY MEAT SAUCE~ for filling Brown 1lb of Ground Meat Add 1/4 Cup Crushed Tomatoes, 1 Tablespoon Recaito, 1 Tablespoon Crushed Garlic, 1 teaspoon Ground Cumin and a few dashes of Achiote Paprika. Chop 1/2 Red Onion, 1 Roasted Red Pepper 2 Jalapeños (remove seeds for less heat) and add to pan. Let simmer, covered, for about 30 minutes (add water if necessary) **ChefTiffy Tip** To add greens, chop up some spinach and stir into meat sauce